Tequila Cured Salmon
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Tequila Cured Salmon
Yield: 20 servings
- 4
- 6
-
2
red onions peeled, and roughly chopped
-
2
carrots peeled, and roughly chopped
-
3
red peppers cored, seeded, and roughly chopped
-
3
green peppers cored, seeded, and roughly chopped
-
3
yellow peppers cored, seeded, and roughly chopped
-
2
lemons cut into 8 wedges
-
2
limes cut into 8 wedges
- 3
- 1
-
1
cup freshly-ground black pepper
- SERVING SUGGESTION:
-
Sweet corn cakes (cachapas) or Cuban crackers
Mix together sugar and salt. Puree onions, carrots, peppers, lemons, and limes together in a food processor. Combine sugar mixture and puree. Add tequila. Pour half of the mixture into the bottom of a large pan.
Coat flesh-side of salmon with pepper. Place salmon in the pan (skin-side up). Cover salmon with remaining mixture and place another pan on top with plenty of weight. Refrigerate for 2 days.
To serve, slice thinly and place on top of sweet corn cakes, Cachapas or Cuban crackers.
This recipe yields 20 servings.
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